Baked Bell Pepper Egg Cups

Pepper halves make convenient individual cups, but their shape affects how much egg they hold. Choose peppers with flat bottoms and place them snugly in a baking dish so they stay upright. The recipe makes four portions.

Serves: 4
Prep: 10 minutes
Cook: 30 minutes

Ingredients

• 2 large bell peppers, any color
• 1 teaspoon olive oil
• 1/4 teaspoon fine salt
• 4 large eggs
• 1/2 cup shredded cheddar
• 2 tablespoons chopped chives
• 1/4 teaspoon black pepper
• 2 tablespoons water, for the baking dish

Method

1. Heat the oven to 375°F. Halve the peppers lengthwise through the stems and remove the seeds and ribs.
2. Rub the cut sides lightly with olive oil and sprinkle with salt. Arrange the halves cut-side up in a snug baking dish.
3. Add 1/2 tablespoon water to each pepper half. Bake for 10 minutes to soften the peppers slightly.
4. Remove the dish carefully. Crack one egg into each pepper half and sprinkle with cheddar and black pepper.
5. Return to the oven and bake for 15 to 20 minutes, until the egg whites are set and the centers are cooked to your preference. Cover loosely with foil if the cheese browns too quickly.
6. Rest for 5 minutes, then finish with chives. Lift each pepper cup from the dish with a wide spatula.

Variations

Add a tablespoon of finely chopped cooked spinach beneath each egg, or use Monterey Jack instead of cheddar. For smaller servings, cut each baked pepper half in half after cooking.

Storage and reheating

Cool leftovers promptly, cover, and refrigerate for up to 3 days. Reheat in a covered baking dish at 325°F until steaming. The eggs will cook further when reheated, so avoid reheating repeatedly.

Use the early-start breakfast plan and the weekly breakfast grocery guide to plan a simple menu. Keep the ingredients visible in the Lucru Home meal planner.